SCHEDA TECNICA

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Vintage Profile

Winter was quite mild and dry. At the end of March the vines sprouted at least 20 days in advance. In April, two cold nights slowed down the development without fortunately causing damage to the shoots. The summer drought has reduced the yields considerably while the quality was good thanks to some cultivation techniques aimed at keeping the grapes shaded.

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Vineyard Location

San Felice Estate: Chiesamonti – Pianaccio I Colti parcels (Castelnuovo Berardenga, Siena)

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Soil Profile

Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture.

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Training System

Guyot and spur-pruned cordon

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Grapes

Sangiovese 80% - Native grapes 20%

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Harvest Last week

Last week of September, first week of October

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Vinification & Maturation

Each grape variety was fermented separately in steel, followed by a 22-day maceration at 28-30°C. After malolactic fermentation, the wine was aged for 24 months, 50% in large 60-100-hectoliter Slavonian oak casks and 50% in 225- and 500-liter French oak barriques. Bottle ageing for 8 months.

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Bottles Produced

26.000

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Serving Temperature

18 °C

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Alcohol

13,5% Vol

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Cellaring

15 years

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Total Acidity

5,5 g/l

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Residual Sugar

0,5 g/l

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VINTAGE FEATURES

Winter was quite mild and rainy; elevated temperatures at the beginning of April caused flowering to occur at least 10 days earluy; after a regular May, the summer months were very hot, with temperatures high above seasonal average, with periodic rains that helped to maintain a good vegetative balance, avoiding water distress. The ripening of the grapes was very good, as was the average quality of the wines produced.

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VINEYARD LOCATION

San Felice Estate; Chiesamonti - Pianaccio - I Colti parcels (Castelnuovo Berardenga, Siena)

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SOIL PROFILE

Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture.

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TRAINING SYSTEM

Guyot/ Spur–pruned cordon

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GRAPES

Sangiovese 80%; native grapes 20%: Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese

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HARVEST

Last week of September, first week of October

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VINIFICATION AND MATURATION

Each grape variety was fermented separately, in steel, followed by a 22-day maceration at 28-30°C. After malolactic fermentation, the wine was aged for 24 months, 50% in large 60-100-hectolitre Slavonian oak casks and 50% in 225- and 500-litre French oak barriques. Bottle ageing 8 months.

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BOTTLES PRODUCED

40.000

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SERVING TEMPERATURE

18° C

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ALCOHOL

13% Vol

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CELLARING

15 years

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TOTAL ACIDITY

5,3 g/l

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RESIDUAL SUGAR

0,5 g/l

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VINTAGE FEATURES

2015 will be remembered as one of the warmest in recent years; to a mild winter and a spring with regular rainfall, succeeded a hot summer with rare precipitations. Good weather conditions allowed a good quantity and excellent quality production , with perfect phenolic maturation in all vineyards, guaranteeing wines suitable for long aging.

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VINEYARD LOCATION

San Felice Estate; Chiesamonti - Pianaccio - I Colti parcels (Castelnuovo Berardenga, Siena)

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SOIL PROFILE

Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture.

---

TRAINING SYSTEM

Guyot/ Spur–pruned cordon

---

GRAPES

Sangiovese 80%; native grapes 20%: Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese

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HARVEST

Last week of September, first week of October

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VINIFICATION AND MATURATION

Each grape variety was fermented separately, in steel, followed by a 22-day maceration at 28-30°C. After malolactic fermentation, the wine was aged for 24 months, 50% in large 60-100-hectolitre Slavonian oak casks and 50% in 225- and 500-litre French oak barriques. Bottle ageing 8 months.

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BOTTLES PRODUCED

50.000

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SERVING TEMPERATURE

18° C

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ALCOHOL

13,7% Vol

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CELLARING

15 years

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TOTAL ACIDITY

5,3 g/l

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RESIDUAL SUGAR

inf. 0,5 g/l

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VINTAGE FEATURES

One of the most peculiar climatic trend of the last decade: winter definitely warm and rainy, and average temperatures during spring, with few rainfalls; the months of July and August were instead a bit cooler than usual with frequent afternoon showers, while the month of October, with windy days and pleasant temperatures, allowed a smooth running of the harvest.

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VINEYARD LOCATION

San Felice Estate; Chiesamonti - Pianaccio - I Colti parcels (Castelnuovo Berardenga, Siena)

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SOIL PROFILE

Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture.

---

TRAINING SYSTEM

Guyot/ Spur–pruned cordon

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GRAPES

Sangiovese 80%; native grapes 20%: Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese

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HARVEST

Last week of September

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VINIFICATION AND MATURATION

Each grape variety was fermented separately, in steel, followed by a 22-day maceration at 28-30°C. After malolactic fermentation, the wine was aged for 24 months, 50% in large 60-100-hectolitre Slavonian oak casks and 50% in 225- and 500-litre French oak barriques. Bottle ageing 8 months.

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BOTTLES PRODUCED

40.000

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SERVING TEMPERATURE

18° C

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ALCOHOL

13,5% Vol

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CELLARING

15 years

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TOTAL ACIDITY

5,8 g/l

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RESIDUAL SUGAR

inf. 0,5 g/l

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VINTAGE FEATURES

Cooler than previous year, with abundant rainfall in winter and spring that caused a slight delay in flowering of the vines; temperatures above average in early July have favored the recovery conditions and maturation continued gradually through, online with the average seasonal temperatures in the months of August and September; excellent quality of the grapes, rich in aromatic substances and polyphenols with ideal values.

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VINEYARD LOCATION

San Felice Estate; Chiesamonti - Pianaccio – I Colti parcels (Castelnuovo Berardenga, Siena)

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SOIL PROFILE

Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture.

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TRAINING SYSTEM

Guyot/Spur –pruned cordon

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GRAPES

Sangiovese 80%; native grapes 20%: Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese

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HARVEST

Last week of September

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VINIFICATION AND MATURATION

Each grape variety was fermented separately, in steel, followed by a 22-day maceration at 28-30°C. After malolactic fermentation, the wine was aged for 24 months, 50% in large 60-100-hectolitre Slavonian oak casks and 50% in 225- and 500-litre French oak barriques. Bottle ageing 8 months.

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BOTTLES PRODUCED

40.000

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SERVING TEMPERATURE

18° C

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ALCOHOL

13,5% Vol

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CELLARING

15 years

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TOTAL ACIDITY

5,2 g/l

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RESIDUAL SUGAR

inf. 0,5 g/l

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TYPE

Chianti Classico Gran Selezione Docg

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VINEYARD LOCATION

Vigneti Colti, Chiesamonti and Pianaccio – Sangiovese 80% Vigneti Montebello, Civettino, Le Rose, La Cappella, Camponovo – indigenous grape varieties 20%

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ALTITUDE

350-400 m above sea level

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SOIL PROFILE

Average consistency, rich in coarse material. Mostly limestone and loam, resulting from the disintegration of Alberese and Galestro and resting on rock such as Monte Morello sandstone or Chianti sandstone.

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TRAINING SYSTEM

Guyot and spur-pruned cordon.

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GRAPES

Sangiovese 80% Native grapes 20%: Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese

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HARVEST

Ultima settimana di Settembre

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VINIFICATION & CONDITIONING

Fermentation in steel, with 22 days' maceration at 28-30°C. Each variety undergoes vinification separately. Malolactic fermentation and ageing in wood for 24 months. 50% in large 60-100-hectolitre Slavonian oak ovals and 50% in 225- and 500-litre French oak barriques. Bottle ageing 8 months

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BOTTLES PRODUCED

40.000

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SERVING TEMPERATURE

18° C

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ALCOHOL CONTENT

14,5% Vol.

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TOTAL ACIDITY

5,4 g/l

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RESIDUAL SUGAR

1,0 g/l

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AGEING POTENTIAL

15 years

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TYPE

Chianti Classico Gran Selezione Docg

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VINEYARD LOCATION

Vigneti Colti, Chiesamonti and Pianaccio – Sangiovese 80% Vigneti Montebello, Civettino, Le Rose, La Cappella, Camponovo – indigenous grape varieties 20%

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ALTITUDE

350-400 m above sea level

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SOIL PROFILE

Average consistency, rich in coarse material. Mostly limestone and loam, resulting from the disintegration of Alberese and Galestro and resting on rock such as Monte Morello sandstone or Chianti sandstone.

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TRAINING SYSTEM

Guyot and spur-pruned cordon.

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GRAPES

Sangiovese 80% Native grapes 20%: Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese

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HARVEST

Second week of October

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VINIFICATION & CONDITIONING

Fermentation in steel, with 22 days' maceration at 28-30°C. Each variety undergoes vinification separately. Malolactic fermentation and ageing in wood for 24 months. 50% in large 60-100-hectolitre Slavonian oak ovals and 50% in 225- and 500-litre French oak barriques. Bottle ageing 8 months

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BOTTLES PRODUCED

40.000

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SERVING TEMPERATURE

18° C

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ALCOHOL CONTENT

14% Vol

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TOTAL ACIDITY

5,5 g/l

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RESIDUAL SUGAR

1,6 g/l

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AGEING POTENTIAL

15 years

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